Simple Octoberfest German Potato Salad
Wonderful recipe, easy and tasty.
Yield
6 servingsPrep
10 minCook
18 minReady
85 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
potatoes
peeled and sliced |
|
| ½ | cup |
onions
chopped |
|
| 2 | teaspoons |
salt
|
|
| ⅓ | cup |
mayonnaise, light
|
*
|
| ¼ | cup |
canola oil
|
|
| ½ | cup |
apple cider vinegar
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
| 1 | x |
black pepper
fresyly to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
potatoes
peeled and sliced |
|
| 118 | ml |
onions
chopped |
|
| 1E+1 | ml |
salt
|
|
| 79 | ml |
mayonnaise, light
|
*
|
| 59 | ml |
canola oil
|
|
| 118 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 1 | x |
black pepper
fresyly to taste |
*
|
Directions
Bring a large pot of salted water to a boil.
Add potatoes, cook until tender but still firm, about 16 minutes.
Drain, and transfer to a large bowl.
Add onions.
In a large bowl, whisk mayonnaise, oil, vinegar, sugar, parsley, salt and pepper together.
Gently stir in the potatoes and onion.
Before serving Let stand for 1 hour.
